Beefy Chili Stew (Printable Version)
Tender beef, beans, and bold chili flavors slow-simmered into a hearty, comforting stew.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and minced (optional)
→ Spices
07 - 2 tbsp chili powder
08 - 2 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - ½ tsp cayenne pepper (optional)
12 - 1 ½ tsp salt
13 - 1 tsp black pepper
→ Pantry & Liquids
14 - 2 tbsp olive oil
15 - 2 tbsp tomato paste
16 - 1 (28 oz) can crushed tomatoes
17 - 2 cups beef broth
18 - 1 (15 oz) can kidney beans, drained and rinsed
19 - 1 (15 oz) can black beans, drained and rinsed
20 - 1 tbsp Worcestershire sauce
# How To Make It:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, add beef cubes and sear until deeply browned on all sides. Transfer browned beef to a plate and set aside.
02 - In the same pot, add the chopped onion, bell peppers, and jalapeño. Sauté for 4–5 minutes until vegetables have softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly to toast the spices and coat the vegetables evenly.
04 - Return the seared beef to the pot. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir to combine and bring the mixture to a gentle simmer.
05 - Cover the pot and reduce heat to low. Simmer for 90 minutes, stirring occasionally, until the beef is fork-tender and the flavors have deepened.
06 - Stir in the drained kidney beans and black beans. Simmer uncovered for 20–30 minutes, allowing the stew to thicken and the beans to absorb the surrounding flavors.
07 - Taste the stew and adjust salt, pepper, or chili heat as desired. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, or shredded cheese if desired.
# Expert Suggestions:
01 -
- The broth thickens naturally as the beef breaks down, so every spoonful coats the back of a spoon like a proper stew should.
- It reheats beautifully and honestly tastes better on day two when the spices have had time to settle into the beans and meat.
02 -
- Do not rush the searing step because that brown crust on the beef is where half the flavor lives in the final broth.
- Adding the beans too early will turn them to mush, so wait until the last 30 minutes when the beef is already tender.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Make this a day ahead if you are serving guests because the stress of cooking disappears and the flavor improves dramatically overnight.